Cauliflower & Cashew Soup

I have a certain kind of fear of vegetable soups. I love them, but I fret observing their chunky selves dissolve into a liquid state. When you live in a country where vegetables cost more than chicken and you have to carry them though the bus, you consider every step you’ll take with them much more carefully. But after seeing my cauliflower sadden for two weeks in a lonely drawer in the fridge, I decided to gather my courage and begin a new life in which soups have a value that is much greater than the sum of its liquid parts. Aslan described it as a “hugging soup,” and that’s all you need to know.

My problem is I’m always too impatient to let the cauliflower soften as much as it needs to to actually grind itself into a creamy texture, so it’s always a bit gritty. So if you’re patient, you should end up with a creamy and velvety soup. If instead you’re like me, you’ll have a more textured soup, which is equally delicious, only slightly imperfect.

Cauliflower & Cashew Soup:

1 head cauliflower, chopped into florets

1 sweet onion, chopped

3 garlic cloves, minced

1/4 cup cashews

1 can chickpeas

1 tsp pepper

1 tsp coriander

1 tsp cumin

1/2 tsp chili flakes

salt to taste

4 cups vegetable broth

1/2 cup coconut milk (canned)

harissa (optional)

Preheat oven to 400ºF. Place your cauliflower florets with some olive oil and salt on a baking tray and roast until crispy, for about 30 min. Meanwhile, add some oil to a pan and heat it up. Cook the onion and garlic for a couple of minutes. Add the chickpeas and nuts and cook until slightly browned. Add the spices and cook a coupe more minutes. Reserve some cauliflower and nuts to top the soups. Place everything in a big soup pot with the broth, including the cauliflower. Cook for about 20 min, or until cauliflower is very soft. Puree in a food processor or blender mixing in the coconut milk, in batches, until smooth. Cook longer if desired or serve, topping with the reserved cauliflower and nuts, and some harissa.

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About the author

I'm a Fashion Designer, Stylist, Anti-Frida Mexican, imaginary Bill Murray ex-girlfriend, and over all, a baker and food lover. Cakes come into my dreams more often than I do, and so, I am now a blogger- to show you (and remind me) of all the deliciousness my kitchen and I can create- and you can too. Follow and share my recipes and you will be rewarded with love!